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This Instant Pot wild rice soup recipe is cozy and naturally creamy, so it’s a 100% plant based dinner. Serve with crusty bread.

Wild Rice Soup Recipe | Instant Pot Wild Rice Soup | Wild rice mushroom soup
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Alex and I begrudgingly got an Instant Pot last year, but it’s actually become a well used tool in our house! Don’t get us wrong: it’s not magic. It doesn’t cook food in an instant. For example, this Instant Pot wild rice soup takes over 1 hour to make. Then why use a pressure cooker for soup at all? Well, it’s so, so delicious. It cooks dried white beans at the same time as the rice (wow!), and it’s hands off, for the most part. When I took the first bite after Alex created and made this recipe for me, I was blown away! It’s also vegan and vegetarian, so it’s all naturally creamy goodness. Keep reading for all the secrets to this Instant Pot wild rice soup recipe.

Related: Easy Vegan Recipes for Beginners | Best Healthy Dinner Recipes

Wild Rice Soup Recipe | Instant Pot Wild Rice Soup | Wild rice mushroom soup

How to make wild rice soup in an Instant Pot

This wild rice soup recipe is a bit different than most. First of all, it’s made in a pressure cooker or Instant Pot! Alex and I wanted to try making Instant Pot soup. For our first recipe, we decided on wild rice soup because wild rice typically takes so long to cook on the stovetop. Also, we decided to create this wild rice soup without using meat or dairy, so it’s naturally creamy! Since then we’ve made lots of Instant Pot soup recipes, but this one remains a favorite!

To make this wild rice soup recipe, you use the Saute mode on the Instant Pot. Saute up the onion, celery, carrot, garlic, and mushrooms, then add the remainder of the ingredients and pressure cook. And while the soup is cooking, some cashews are also left out to soak. Once the soup is done, you’ll blend together the cashews with some of the soup and some dried sage to create a naturally creamy base without cream. That makes this wild rice soup recipe vegan, vegetarian, and gluten free! Everyone we’ve served it to positively raves about it: it’s the perfect cozy fall dinner.

Wild Rice Soup Recipe | Instant Pot Wild Rice Soup | Wild rice mushroom soup

Why make Instant Pot soup?

The advantage of cooking this soup in an Instant Pot instead of the stovetop is that it’s totally hands off once the cooking starts. You can throw the soup in the pot and then go do other things, until your dinner is done! Because this recipe takes over 1 hour to make, we made the serving size large: it serves about 8. That way, you can have plenty for leftovers.

A wild rice soup with dried beans

For this wild rice soup recipe, we’ve used dried white beans in the Instant Pot. In a normal stovetop soup recipe, you would typically use canned or already cooked beans and add them to the soup. Because the wild rice takes so long to cook already, Alex decided to add dried white beans to this wild rice soup recipe because they’re cheaper and taste even better than canned. Beans cooked from dried often hold up better in soups as well. The white beans also add a filling protein to the soup.

Related: Here’s the Instant Pot we use at home.

Wild Rice Soup Recipe | Instant Pot Wild Rice Soup | Wild rice mushroom soup

Looking for Instant Pot recipes?

Outside of this wild rice soup recipe, here are some of our favorite recipes to make in a pressure cooker:

Wild Rice Soup Recipe | Instant Pot Wild Rice Soup | Wild rice mushroom soup

Looking for soup recipes?

Here are a few more favorite soup recipes:

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Wild Rice Soup Recipe | Instant Pot Wild Rice Soup | Wild rice mushroom soup

Instant Pot Wild Rice Soup Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

  • Author: Sonja
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

Description

This Instant Pot wild rice soup recipe is cozy and naturally creamy, so it’s a 100% plant based dinner. Serve with crusty bread. For a stovetop version, go to Best Wild Rice Soup.


Ingredients

Scale
  • ½ cup raw or roasted cashews*
  • 1 medium yellow onion
  • 2 celery ribs
  • 4 medium carrots
  • 8 ounces baby bella mushrooms
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 2 tablespoons dried oregano
  • 8 cups vegetable broth
  • 1 cup wild rice (not a wild rice blend)
  • 1 cup dried great northern white beans (not canned! The Instant Pot will cook the dry beans)
  • 2 ½ teaspoons kosher salt, divided
  • ½ teaspoon black pepper
  • 2 teaspoons dried sage
  • 1 tablespoon soy sauce, tamari, or liquid aminos

Instructions

  1. Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
  2. Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
  3. Add the olive oil to the Instant Pot and turn on Saute mode. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.
  4. Add the broth, wild rice, dried white beans, 2 teaspoons kosher salt, and black pepper. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
  5. Cook on High Pressure for 45 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 to 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
  6. Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid. Taste a bean to see if it is tender (bean brands can vary). If not, cook on High Pressure for another 5 minutes and do a quick release.
  7. Using a liquid measuring cup, carefully remove 2 cups of the hot soup (including the broth, veggies and rice) to a blender. Drain the cashews and add them to the blender with the dried sage. Blend on high for about 1 minute until creamy. Then pour back into the soup.
  8. Add ½ teaspoon kosher salt and the soy sauce. Taste, and adjust seasonings as desired. Garnish with a drizzle of olive oil and fresh ground pepper.

Notes

*If you use roasted salted cashews, omit the soy sauce at the end; then add it to taste. If you have a cashew allergy, try using the same amount of whole milk or cream to make a creamy base.

  • Category: Main Dish
  • Method: Pressure Cooker
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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126 Comments

  1. Lisa Montaghami says:

    This soup turned out so delicious! I had a wilting leek that I chopped and threw in with the onions and I added a chopped Yukon potato with the mushrooms. I didn’t have dried beans so I reduced the broth to 6 cups and added canned northern beans at the end along with a cup of thawed frozen spinach. Every thing else exactly as written. WOW! I will definitely make this again!






  2. Anonymous says:

    Made it exactly as the recipe states and was absolutely delicious!






  3. Alana says:

    Great recipe! I omitted the sage at the end (because I didn’t have any) and didn’t feel like it was missing anything






  4. Ashley Tewksbury says:

    Hi,

    I get nervous using the quick release function when making high-liquid content recipes, like soup. Even with beans, I’ve had some bubbling up through the vent despite being well below the max line. If I used natural release, how much should I reduce the cooking time to compensate?

    Thanks!
    Ashley

    1. Alex Overhiser says:

      I’m not sure, sorry!

  5. TBrook says:

    Up until this one, each meal has hit the bull’s eyes. This one was an epic failure. It turned out like mush, thicker than potage or chowder. More like a thick oatmeal or porridge after blending and adding the 2 cups of soup and cashews. It was a thick soup before the last step of adding the cashew cream.

    I have re-read the instructions and didn’t deter at all. I don’t know why. This turned out wildly different than the photos.
    I have never had success cooking with dry beans. Never. I had to pressure cook (on high pressure) another 5 mins to soften them but, very quickly, my instant pot gave an alert that the food was burning–the rice sticking to the bottom. I used wholefoods 365 northern white beans. Everything else was sourced from Trader Joe’s. The rice was a long-grain Basmati from India. Maybe that was it. That was the only long grain they had. WFs only had blended rice that day. Because I’m Keto, I try to avoid rice and usually only eat the blended.
    Before I threw it away, I ate it over quinoa. That and the rice together drove my carb load beyond what my keto diet allows. Anyhow, not to be a complainer. Just wish I knew how I went wrong. I think you both are lovely. I love your site and every other recipe has been fantastic!! I love the recipes. We have so much variety in our meals esp the Vegetarian / Vegan recipes… thanks so much to you both!!

    1. Alex Overhiser says:

      I’m very sorry to hear that! This recipe requires wild rice, which actually isn’t rice at all. Substituting basmati is what caused it to get so thick. Wild rice doesn’t gum up in the same way.

      All the bets,
      Alex

  6. Jodi says:

    I made this today with Rancho Gordo cassoulet beans. I ended up adding 35 min to the IP time. First 20, then chopped kale the last 15. It came out perfect. Used sunflower seeds instead of cashews. Served it with sourdough bread for the win!
    I see myself making this many more times!






  7. Michelle says:

    This was so great! I wasn’t sure I would be able to sell the meatless version to my family and they are crazy about it! We added some heat with red pepper flakes because we are serial heat offenders… this was perfection!






    1. Alex Overhiser says:

      So glad you enjoyed!

  8. Helen H says:

    OMG this is so tasty! This will be on repeat. Thank you!






  9. Greg Encke says:

    Made this and it was delicious. A little salty, so next time I will take out the last salt addition. Also, did an NPR, beans were perfect.






  10. AC says:

    This looks delicious! Is there an alternative to the cashews? They can sometimes be expensive in stores, and more importantly most cashew producers violate their workers’ human rights. Plus I imagine someone with a nut allergy wouldn’t be able to use this recipe. Thank you!

    1. Sonja Overhiser says:

      Good question! If you prefer, you can stir in 1/4 to 1/2 cup heavy cream or sour cream at the end instead of blending with the cashews!

  11. Jessika says:

    I followed the recipe exactly (and based on the comments about Whole Foods 365 Beans I upped the time another five minutes after 50 minutes because the beans seemed firm). My soup seemed extremely thick and I couldn’t distinguish any rice grains in it while eating. I quite enjoyed it, but it almost felt like a sauce-it was not liquidy at all! Any suggestions on what to do for next time?
    *also first recipe with my instapot.

    1. Alex Overhiser says:

      We haven’t had that issue! You could try using just a bit less beans so that there’s more liquid left over. Beans can really vary on how much they take.

      1. Helen H says:

        Hi ALex, mine was thick too, and the rice overdone, because I had to go out right at the time it was finishing cooking, so it stayed warm in the instapot for an extra hour…..I still bleneded with the cashers and just added about 3/4 cup water. Was going to add some addiitonal mushroom broth after the fact (was out of veggie broth) but I found it was fine without it once I blended and added the cashews back in. A little thick but absolutely creamy and lovely.

  12. Jody OConnell says:

    Whoops! I just saw the Notes section in the recipe about cashew substitute. Question answered! On to making the soup. Thanks.

    1. Sonja Overhiser says:

      Oo great! Let us know what you think!

  13. Jody OConnell says:

    This soup looks great! I’m allergic to nuts. What else could be used for the cream besides coconut cream? (We’re not vegan). Thanks!

  14. Alessandra Barrera says:

    Made this yesterday and it was great. I used dried navy beans because I had them on hand. Excellent soup. Can I freeze leftovers?






  15. Kathleen says:

    I just found this recipe today & made it for dinner tonight. It was delish!! The creaminess & texture were wonderful. All veggies & rice were cooked to perfection. It was a little too salty though. Both my hubby & I are use very little salt, so, aren’t used to that much salt. I think I’ll cut the salt in half unless you have a different suggestion. Thanks for the great recipe.

    1. Alex Overhiser says:

      Hi! The recipe calls for kosher salt, if you are using table salt definitely cut in half.

  16. Rick Teruo Maruyama says:

    What about the sage in your ingredients

    1. Sonja Overhiser says:

      Sage is the second ingredient from the bottom in the list. Thank you!

  17. Jolee A says:

    This is the most delicious soup! My kids and nephews who are avid meat eaters even love it! The flavors just work very well together and the blended cashew creaminess is so yummy!






  18. Terrence Langeman says:

    Awesome!! Thanks

  19. Ashley C says:

    This was great! I picked this recipe because one of our family members can’t handle a lot of dairy and I thought the cashew cream would be a nice substitute; that it was plant based was a bonus. Made this mostly as written with the following changes based on other comments here:
    – used 1 tbsp oregano
    – added lemon, chili flakes, smoked paprika, and a splash of Worcestershire sauce for umami in the end. Delicious!






  20. Jaime McIntosj says:

    This soup was delicious! I am trying to eat more plant based foods and had to try this soup! Amazing! I cut down a little on the spices, but I agree with everyone else. The cashew cream step took it to the top! No dairy to make it rich and delicious. I am a beginner cook but look forward to seeing your other recipes. It makes me feel great that their are recipes out there that taste good and are healthy! Thanks!👍👍👍






    1. Alex Overhiser says:

      So glad you enjoyed it!

  21. Sue Saunders says:

    Would be helpful for you to listen to nutritionfacts.org
    Search for oil
    Needless calories for the sauté.
    A water sauté works just as well without the added touch of fat. Thanks for posting the recipe! Love that soup!






  22. Catherine says:

    Delicious! Ran out of space in my 3 qt so I ended up cooking with only 6 cups of broth in the instant pot, added 2 cups of the broth later in a regular pot, and it still turned out awesome!






  23. Jose Muldoon says:

    Have you eever considered posting recipes with simpler ingrediant lists – some of these have 15-20 ingredients

  24. Francine White says:

    I just made this and I loved it!! Added some kale at the end. I will definitely make this again!

  25. Erin says:

    Recipe looks great and we would love to give it a try. I have the instant pot mini lux which I believe is a 3qt size and you may be using the 6qt, is that correct? Is there space left when making this in the 6qt size or would I need to try to cut this recipe in half? Or would you suggest just trying the stove top version in this case? Thanks!

    1. Alex Overhiser says:

      I think it would work if you cut it in half. However, the stove top is just as good so I would recommend a full size batch of that :)

  26. Ruth says:

    Insanely good soup! I soaked the beans a few hours to avoid a longer cooking time. I added a little fresh lemon juice before serving as another person recommended. Only my second time using an Instant Pot. This recipe is genius!

  27. Lauren says:

    I found this to be very salty. Maybe it was my broth. Definitely recommend reducing the salt or tasting before you put soy sauce in.

  28. SW says:

    This is delicious and will definitely be an autumn staple! About serving sizes, the recipe says 8 but approximately what that in cups or ounces?

    1. Alex Overhiser says:

      Hi, sorry we haven’t measured it out.

  29. Steve Bernard says:

    Whoops sorry, just scrolling back up and I saw the breakdown. Going to compare now.

    1. Alex Overhiser says:

      :) The nutrition still needs to be added for some of our recipes. Let us know if it’s ever missing.

  30. Steve Bernard says:

    Loved it. Super hearty and delicious. Would love if you would consider putting calorie and macro breakdowns on your recipes, so I could see if I’m in the ballpark with my calculations.

  31. Shelby says:

    This was good! I ended up using mayocoba beans and basmati rice just because that’s what I had, but I followed the recipe otherwise. Turned out very tasty! I ended up having to cook it an extra 20 minutes because the beans I used had too much a bite still after the 45, and I’m not sure if that would’ve been different with great northern beans or not. I have noticed that with my Ninja Foodi insta pot I always have to cook dried beans longer than what recipes call for, so this might be a good heads up for anyone else who uses the same pressure cooker as me.

    But anyway, yes, quite yummy! And I bet for anyone who eats meat this would also be really tasty with some kielbasa too!

  32. Donna says:

    By most definitions, a whole head of celery is a stalk and a single “stick” from the stalk is a rib. Some dictionaries use the accurate but clunky term “leafstalk” for a single rib. The recipe calls for “2 celery stalks.” Is this correct or should it be 2 celery ribs instead?

    1. Sonja Overhiser says:

      It should be ribs! We’ve updated the recipe accordingly. Thanks!

  33. su sen says:

    quick question about the saute function. Do you turn off the saute after after step. 3, and then use the pressure cook on high settings? just recently purchased Instant Pot and cant wait to try it.

    learning how to Saute function works?

    what about normal pressure for 45 minutes? when on high, i may get burnt message.

    good recipe. many thanks,

    1. Alex Overhiser says:

      Hi, yes you turn off the saute to start the pressure cook. There should be enough liquid to avoid the burn message.

  34. Shawna says:

    This is a great soup! I used truffle oil and a little butter instead of the olive oil since I only had white cap mushrooms on hand and I really wanted the mushroom flavor. I also accidentally forgot to quick release and the rice was not in tact anymore. However, the taste is really spot on – the Soy sauce at the end for the umami really added a level of depth I wasn’t expecting. I will definitely make another go of this soup. It was easy to make and with ingredients that are pantry staples. Thanks!

  35. KD says:

    Absolutely Delicious! With the current stay at home orders due to COVID, I made due with what I had on hand…used long grain brown rice (all I had!) and Alubia Blanca beans and no mushrooms. It is fabulous! Thank you for a cozy comfort food during this trying time!

    1. Alex Overhiser says:

      So glad you enjoyed it!

  36. Cora says:

    Does this soup freeze well with the cashew cream?

    1. Alex Overhiser says:

      Yes, it freezes great!

  37. Jason S. from Idaho says:

    I’m three weeks into my vegan diet and trying to learn to cook with all the restrictions. This is a really good recipe. One of my favorites. I added half the salt and dry spices, which I recommend. Next time I will do the same, only I will put in 1/4 -1/8 the salt or no salt at all. Thanks for such a great recipe.

  38. Jeff says:

    this soup is great, I had a little problem with my IP leaking and didn’t notice it had not come up to pressure for a while. Once I got that straight I wasn’t sure how much to reduce the time. The carrots and beans were a little over done but the flavor is awesome.

  39. Mike K says:

    Sonja & Alex,

    I don’t really go for “vegan” recipes, but, WOW what a great soup! Sooooo tasty and is now on my top 10 list of favorite recipes. I made it exactly as written the first time I made it. The second time I used frozen chopped onions and freeze dried garlic. Turned out just as good. Thanks for the great addition to my recipes!

    Mike K

    1. Alex Overhiser says:

      I’m so glad you enjoyed it! Hopefully you find a few more plant based recipes around here you’d like! Thanks for commenting :)

  40. Allie says:

    I know the recipe said explicitly no wild rice blend but I did it anyway and it turned out great still! I decided to roll the dice because I couldn’t find just wild rice. My beans took an extra 12 minutes though. Great soup!

    1. Alex Overhiser says:

      Haha! So glad it worked!

  41. Marjan says:

    If I use ground thyme and ground sage? Does the measurements stay the same?
    Thanks so much!

    1. Alex Overhiser says:

      Hi! Do about half if you are using ground.

  42. Michael K says:

    sooooooooooooooooo good. Definately a keeper recipe. Can i freeze the rest?

    1. Alex Overhiser says:

      Yes, it should freeze well!

  43. Julianne says:

    Hi there! I’m still new to cooking so I’m building my pantry, especially spices. Apparently there is rubbed sage and ground sage and the internet tells me they’re different. Rubbed sage is less concentrated than ground sage. Which one should I buy? My husband and I are excited to try this recipe! Thank you!!

    1. Alex Overhiser says:

      Hi! You’re looking for rubbed sage in this recipe!

  44. Heather says:

    Wow. I’m on a roll making your recipes and this one was also spot on! I hesitated to put all of the rice and beans in because I truly thought it would be too much, but the ratios were perfect! I was out of sage, but it was so good I wouldn’t add it next time. I’ve never used the cashew technique, but I wish I had learned of it years ago (even though the soup had a great thickness prior to this step). Thank you so so much!!

    1. Missy says:

      LOVED THIS! We are not vegans but have been shifting our diet to be about 85-90% plant-based. This was fabulous! The beans needed those extra 5 minutes. I added some shallots along with the garlic and used half organic beef broth and half veggie broth. The cashews were perfect–made it very “creamy!” Thanks so much for this recipe.

      1. Alex Overhiser says:

        So glad you enjoyed it!

  45. Ann says:

    45 minutes and beans were hard. Did another pressure cook for 5 minutes, some were still uncooked. Third time at 5 minutes worked. Faulty recipe.. needs longer cook time

    1. Heather says:

      Ann, the recipe says beans can vary, so I don’t think that means the recipe is faulty. Perhaps your beans were larger or a different variety than the ones they used?

  46. Lynda Fincher says:

    Can you please tell me the kind of wild rice you used? I could only fine one kind of pure wild rice at my grocery store and it was almost $4 for 4 oz.
    and I would need to buy 2 boxes ($8).
    I really want to make this soup, looks so delicious!

    1. Alex Overhiser says:

      Hi! I think we got ours at Whole Foods. Here’s a link to the same one at Amazon https://amzn.to/34vBdtY

  47. Merrymepenelope says:

    This soup looks great, I think this will become dinner tonight. To keep it vegan while avoiding nuts, soaked raw sunflower seeds work just as well! Less expensive, too.

  48. Nichole says:

    Made this and it was great! I scaled it up to 1.5x the original recipe and it *just* fit in my 8qt Instant Pot. And I used pinto beans because it was what I had, and they were soft but not mushy after 45 minutes. Will definitely make again.

    1. Sonja says:

      oh perfect! That is great to know about the 1.5 recipe too. Thank you for making it!

      1. Vallicity says:

        I made this recipe and followed the instructions precisely and everything came out PERFECT! It’s not mush, it’s well seasoned, the beans and rice are tender. The consensus of the entire household is that this is freaking tasty, and worth the expense of the wild rice. I will definitely be making this again, I’ve already begun sharing the recipe with anyone who will listen because this a soup worth making.

        1. Alex Overhiser says:

          Ha! So glad to hear that!!

  49. Madeline Smith says:

    Made this tonight – delicious!

    1. Sonja says:

      We are so glad to hear it! Thank you so much for making it!

  50. Mel says:

    Yum this looks good! Would love to try it in my instant pot this week. But I just have a wild rice blend. I know it says use wild rice only. And instead of white beans could I use dry pintos? Are white beans the same as Navy beans? I was going to get some of those. Thanks for your help!

    1. Sonja says:

      Good questions! For the rice, we’d recommend using only wild rice since the other types of rice in a wild rice blend would soak up the water differently. For the beans, yes you can definitely use Navy beans! You could do pinto too, but we’d try Navy or Great Northern beans first if you can find them. Let us know how it goes!

      1. Mel says:

        Ok this is good to know about the rice and the beans! Thanks for the info. I’ll let you know how it goes when I make it.

  51. Virginia Lero says:

    This soup is legit! I made it last week and just ate some more of the leftovers for lunch. It’s so good — will definitely make it again. Sometimes I throw a handful of spinach in my bowl when reheating just to add greens.

    1. Sonja says:

      Haha thank you for these words! “Legit” is the best compliment. And I love the idea of adding greens too!

  52. Jennifer says:

    Excited to make this! How do you think it would freeze?

    1. Sonja says:

      Yes we think this would freeze well! We haven’t tried it yet because we eat all of it before we get to freezing :)

  53. Angela says:

    Hi sonja, I’m allergic to cashews. Was thinking I could blend in some coconut cream in the end? What do you think? And how much would you suggest I add?

    1. Sonja says:

      Angela: That’s a good idea to blend in coconut cream! (If you eat dairy we would recommend cream!) I think you could try something like 1/4 cup?

    2. Jodi says:

      I have to use rew sunflower seeds because of an allergy. They work well and there is basically no difference.

  54. Lauren says:

    This was delicious and a fun meal to try out in our Instant Pot! Thank you!

    1. Sonja says:

      Absolutely! Thank you for trying it!

  55. Britt says:

    I followed the stovetop directions and it turned out great! I used a little less thyme (probably 1/2 to 2/3 of a tablespoon) for a thyme-averse member of my household and the soup didn’t seem to be missing anything without it. The leftovers the next day were even more delicious. I’ll definitely be making it again soon. Thank you for this tasty recipe!

    1. Sonja says:

      We’re so, so glad to hear it! Thank YOU for making it!

  56. Renata says:

    I don’t have an Instant Pot. So, I followed the directions right up to the point of putting it into the Instant Pot minus the dry navy beans. Brought the mixture to a boil then reduced heat and simmered for 50 minutes, then stirred in a drained can of cannellini beans (that’s what I had on hand). Did the blending and stirring. Delicious!! Next time I would cut back on the oregano if made on the stovetop.

    1. Sonja says:

      This is so helpful! So glad to hear this worked without the Instant Pot as well!

  57. Bryan says:

    This soup looks like it has tons of flavor! My wife has been on soup diet the past few days because she’s sick and I know she’d totally love this recipe, thank you!

    1. Sonja says:

      Sorry to hear about your wife’s sickness! I hope she loves this one!

  58. Deb says:

    Thank you, it’s delicious :-) My beans took the 5 extra minutes.

    1. Sonja says:

      So glad you enjoyed it! Glad to know the beans worked with another 5 minutes. We tried a few brands and found some differences between them!

  59. Deb says:

    Looks great! Making this now but 2 tbsp or 2 tsp of oregano? Seems like a lot

    1. Sonja says:

      Hi there! 2 tablespoons is correct! The pressure cooker really dulls flavors, so you have to overcompensate ?

      1. Anonymous says:

        I used 2 tablespoons of oregano. That’s the only flavor I taste.

      2. Danielle says:

        I have precooked wild rice. Would I use the same recipe for cooking the beans and then add the wild rice at the end?

        1. Alex Overhiser says:

          Yes!

  60. Teri says:

    Looks delicious! What do you think about adding greens? We have a whole bunch of collard greens in our garden but am not sure if that would change it to much. Thoughts? And do you think it would be okay with other types of mushrooms…shitake, portabella, crimini? Thank you!!

    1. Sonja says:

      Any type of mushroom would work! Not sure about collards since they’re a bit tougher than most greens. If you wanted to add greens, maybe stir in some spinach leaves after pressure cooking and let it wilt in for a few minutes? But we’re not sure how collards would work here. Sorry!

  61. Anonymous says:

    Thank you for your clarifying Sonja. I love your blog and cookbook!

  62. Anita Mehta says:

    I have a thing against cooking something for 45 minutes in an instant pot at high pressure. If I soaked the beans overnight, would it be possible to cut the cooking time this recipe to 15 min – which is the usual time it take to cook beans if they have been soaked previously? Thank you

    1. Sonja says:

      Hi Anita! Because of the wild rice, it takes 45 minutes to cook. If you wanted to find “quick wild rice” — there are some brands that are precooked and take only 10 minutes to cook — and then did the soaked beans, it’s possible that it could work. But we have not tested either of those options!

  63. Maggie Stapleton says:

    I have a surplus of chickpeas – do you think they would work just as well as the white beans? thanks!

    1. Sonja says:

      That’s a great question! I think that dried chickpeas would also work — the texture might be a little different, but it should be ok. Then you’ll have to try it with white beans to compare!

      1. Maggie Stapleton says:

        I ended up buying some great northern white beans to make this recipe true to the original Alex and Sonja version. In the end, it turned out GREAT and I can’t wait to adapt the cashew cream method in other soups too. I always shy away from cream-based soups because they feel so heavy and overly-decadent, but not with the cashew cream!

        Great job on the flavors, textures, and nutritional punch in this recipe!

        NOTE: I used Whole Foods 365 beans and I had to reset the pressure cooker twice at 8 minutes after cooking for the prescribed 45 minutes for the beans to be soft.

        1. Sonja says:

          Ahhh we are so so glad to hear this! SO glad that you enjoyed the cashew cream spin on a creamy soup. Let us know what other soups you try that way! Thanks for making it!

        2. Moni says:

          I’ve had problems with dried beans from Whole Foods too. I suspect there is not enough turnover and the beans are old. Try to shop for beans at a grocery store with a big ethnic foods inventory. And Goya dried beans always seem to be good quality.

          1. Janie Lowe says:

            I made this tonight as my very first Instant Pot recipe. It is delicious! Only change, I substituted Cranberry beans for Great Northern as I had them on hand (from Rancho Gordo in Napa – the best and freshest beans!). There is a fair amount of prep but the IP makes you get organized and have all your ingredients out and ready to go. I followed the recipe exactly – even the 2 T oregano, and was very pleased with the result with one exception…..this soup does not have visual appeal as it is brownish. If that’s important to you, think about adding some jarred red pepper slices at the end to improve the visual – it helps.






    2. Sherry Denton says:

      Delicious!!!! I followed the recipe almost exactly, with the exception of the cashews. I didn’t have cashews and we are not vegan, so I added milk at the end for the creaminess. My husband, who is a hard core meat eater, even loved it and was satisfied with just the soup for dinner! Thanks!

      1. Alex Overhiser says:

        So glad you enjoyed!

  64. Hannah says:

    Is there an option to make this if you just have a traditional crock pot?? It looks amazing!

    1. Sonja says:

      Great question! We have not tested it in a crockpot, so unfortunately we can’t speak to that! (You could try soaking the beans the night before, then sauteeing the veggies in a pan before slow cooking. Let us know if you want to try testing it out!)

  65. Shelly says:

    The soup looks great! Is there something I could sub for the mushrooms?

    1. Sonja says:

      You could definitely omit the mushrooms and it would still taste great!

    2. Tom Harrison says:

      So this was a hit! The only thing I did different was to add some chili flakes along with the thyme and oregano. I also added lemon juice at the end to help brighten it up a bit. I cooked the beans and rice for about 30-35 minutes and let it naturally depressurize for about 10-15 minutes. Boths beans and rice were cooked just right, so times will vary. The “cashew cream” is a game changer. Nice work guys! You have been become my go to food blog.

    3. Anonymous says:

      I can’t imagine pressure cooking for 45 mins without the soup turning totally to mush. I presoaked the beans the morning of (~10 hrs) and the rice for 1hr, and pressure cooked for only 12 minutes. Still the vegetables had largely disintegrated. There also was too much water remaining. I sauteed on low for 20 mins to thicken it up, and tossed in another handful of cashews blended with some of the soup.

      Other changes:
      Reduced oregano to 1tsbp (still quite a strong taste). Added dried rosemary, parsley, and basil (~1tsp each). After the fact thought it could use a little heat, so added some paprika and chili powder to taste.
      Still felt like something was missing… If you’re not vegan, I recommend serving with cheddar cheese. Otherwise top with coconut cream or cashew cream and nutritional yeast, with some additional salt/soy sauce to taste.

      Good general idea, but definitely won’t repeat as directed.

      1. Joyce says:

        You don’t presoak the beans. That is the point of using the pressure cooker and they will also use up a lot of the liquid. Just follow the recipe as it is written.

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